The "Elvis" - Peanut Butter and Banana Vegan Cupcakes

It is my own opinion that everyone has that one vegan friend who requires special attention for birthdays. Because, of course, who is going to make the vegan cake? I am that friend that makes the vegan cake for the vegan friend. Because I like to bake of course. And because cupcakes of all kind are my specialty. And tasty too.

These cupcakes have a banana base with a peanut butter frosting. Instead of butter? All-natural organic vegan butter. Instead of eggs? Oil. Instead of milk? Rice milk. See? It's really just that simple! And for those of you who do not eat vegan...be fearless and try these. They will wow you if you didn't think it was possible. I won't lie and say these taste exactly like a non-vegan cupcake. They have a slightly different texture and taste. In their own way they are yummy.

If you ate banana and peanut butter sandwiches as a kid (or you still do) you will love this cupcake!! It's like a childhood snack in a cupcake, which I just love.

P.S. I have deemed this month cupcake month in which I will post a new cupcake recipe every few days. I have a treasure trove of pics and recipes from over the last 6 months that just need to be posted (I have an obsession w/cupcake pictures :)). I plan on making a few new ones as well, for my boyfriend to take to work with him. Other than that, my strict tofu and veggie diet will be unrelenting for a while *sighhhhh*.  <3

Vegan Banana Cupcakes

1/2 cup  very ripe banana, mashed well (the darker and browner the banana the better!)
1 1/4 cups all purpose flour
1/4  teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup granulated sugar
1/3 cup canola oil
2/3 cup rice milk
1 1/2 teaspoons vanilla extract
1/2 teaspoon almond extract

Preheat Oven to 350 F. Line muffin pan with liners. This recipe makes 12 cupcakes.

Push the mashed bananas through a sieve or blend for a few seconds with an immersion blender or regular blender to get rid of any remaining lumps. It should be fairly smooth.

Sift the flour, baking soda, salt and sugar in a large bowl and mix. In a separate, smaller bowl, whisk together the oil, rice milk, vanilla, almond extract and mashed banana. Create a well in the dry ingredients and fold in wet ingredients, mixing to just combine- don’t over mix (very small lumps are okay).

Fill liners two-thirds full. Bake for 20-22 minutes till knife inserted into cupcakes comes out clean. Cool completely on wire rack before frosting.

Peanut Buttercream Frosting

1/4 cup vegan organic "butter" (Earth Balance)
2 tablespoons shortening
1/3 cup creamy peanut butter
1 tablespoon barley malt syrup or molasses (optional)
1 1/2 teaspoons vanilla extract
1 1/4 cups powdered sugar, sifted
1-2 tablespoons rice milk, soy milk or soy creamer

With electric hand mixer, cream together margarine and shortening at medium speed till smooth. Add peanut butter, barley malt syrup, and vanilla and beat till very smooth, 2 to 3 minutes. Beat in sugar; mixture will be very stiff. Dribble in rice milk a little at a time, beating continously till frosting is pale tan and very fluffy.

Adjust the thickness of the frosting by addding rice milk or more powdered sugar in small increments if needed. Frost or fill cupcakes.

Frost the cupcake and sprinkle with chopped peanuts (plain or salted) and decorate with either fresh banana slices or banana chips.

Taken from "Vegan Cupcakes Take Over the World"